Rice Cooker 1 Cup Of Rice How Much Water – Once you learn how to cook rice in a rice cooker, it will be very easy to repeat stable, fluffy and delicious rice every time. Hands down too! Just wash the rice, use a 1:1 ratio of water to rice, turn on the machine and you’re done. For more details on the “why”, read on!
I first learned to cook rice with my grandmother many years ago. It would make me want to go into the garage and pull out some spoons from those upright rice containers that look like water coolers – when you grow up in Asian homes, you know what I’m talking about.
Rice Cooker 1 Cup Of Rice How Much Water
Any non-rice meal in this house wasn’t just a full meal, so you can bet that everyone who lives there has a lot of experience making rice and now I pay extra attention to how I cook my rice!
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Using a rice cooker is an almost foolproof method of cooking rice at home. It’s a convenient (and consistent) way to get the perfect chewy, gooey grains that complement any meal. Yes, you can cook rice on the stove – but why add the extra hassle of watching the rice cook when you can just set it and forget it? Important to remember, you can even use a rice cooker to make quinoa!
I use a relatively inexpensive rice cooker that was given to me by my mom, but I’ve used even cheaper ones (~$15) and some very expensive ones from my family and friends. If you prefer not to buy a one-way machine like a rice cooker, you can easily cook your rice in the microwave, on the stove, cook jasmine rice in a pot, instant basmati rice, or cook instant rice in a short bean pot. As well.
But if you eat rice almost every day, a dedicated rice cooker with a simple interface and a keep-warm function should be worth your while. If you have an aromatic rice cooker, you should check out my aromatic rice cooker tutorial article.
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First, you need to choose the type of rice you want to eat. Although there are many types of rice varieties, there are 3 main grain sizes of rice, and the type you choose can greatly affect the ratio of water you should use:
At home, and for this recipe, we like to cook with medium sushi rice on the nice side, slightly sticky and fluffy.
Wash lightly, shake, then drain the water from the rice 1-2 times in cold water to get rid of excess starch accumulated from broken grains or other debris. You want to keep some of the starch for some stickiness, and it’s good to pick up your rice with chopsticks.
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You can wash the rice directly in the rice cooker and move the rice grains with your hand. Pour the cloudy water out of the pot and repeat once or twice if necessary – you don’t want or need the water to be completely clear.
It is important to note that some white rice produced in the United States is fortified with powdered nutrients (iron, folic acid, etc.) and washing the rice may remove these additional nutrients.
If you care about consistency, accuracy, or the ability to change this ratio for other types of rice, you should use a measuring cup. Note that I use the same measuring cup for rice and water so the proportions below will work.
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For each type of grain size (short, medium or long), you can follow a water/rice ratio of 1:1. If you want to add more rice, you can adjust the recipe in the same way, 2 cups of rice to 2 cups of water. This should produce fluffy but slightly sticky rice grains when cooked, and works well for up to 3 cups in our rice cooker.
This ratio gives me perfectly fluffy rice every time. You may need to adjust them slightly to suit your taste and specific brands of rice, and maybe even your rice cooker (see customization section below).
Note that these ratios are different from cooking rice on the stove or cooking white rice in the microwave. This recipe is also different from cooking brown rice in the microwave and brown rice in a rice cooker.
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If you’ve made rice in an Asian home, know that the standard method for measuring the correct amount of water only requires using the first knuckle (of one) of your index finger.
The pivot method can work, but my problem is that it is not accurate enough for repeatable results. If you use this method and your results are different every time, don’t point the finger at me.
To clarify, this is how the common measuring method will be done: wash and drain the rice, then give it a little shake so that the rice is completely smooth in the pan. Place your index finger directly into the rice so that only the tip barely touches the top surface of the rice. Then add water to bring the water level up to your first joint, about 1 inch. I won’t even post a picture of how to do it because I don’t want you to use that method.
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While I grew up with this rule and it works pretty well, I don’t use it anymore. I can’t in good conscience trust it, let alone teach people how to use this unscientific method, because it has so many variables: how flat you get the rice, how long the measuring finger is, cookware size, etc.
If you try to change a recipe for different types or amounts of rice, the pseudo-finger length variations and measurements quickly get out of hand.
After filling the pot with rice and water, put it back on the stove and turn it on. Some rice cookers only have a power switch and no options, so you’re good to go. For hobbyists, it may have normal or fast cooking settings, so read the manuals to make sure you know what it does. Cooking usually takes 20-30 minutes.
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Once you press start, do not open the lid! You don’t want to lose the precious water/steam stuff you have. Trust your machine and it will do the work for you. Most modern rice cookers emit a small sound or have an indicator light to let you know when you’re done. Our kitchen has a setting to “warm up” after cooking the rice.
Let the rice sit in the pot for about 5-10 minutes after the machine tells you it is ready. If you’re in a hurry, you can eat it now, but waiting allows the moisture to evaporate a bit and with the heat to spread evenly across the grains.
Then open the lid, use a rice spatula to puff up a little before serving. It’s a mickey rice paddle a friend got for us, but any other guy will do :). To learn how to eat good rice with chopsticks, you can read my tutorial on chopsticks.
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Depending on the type of rice you use and the volume you want to cook, you may need to adjust your proportions. Longer rice will generally need more water, while taller rice will need less.
I like to test each new type of rice I cook at a 1:1 ratio, then adjust more or less water depending on the results. Once you’re in the ballpark, try adjusting the water in ¼ cup increments and see how it changes the texture of your rice.
If you find your rice too dry and a bit hard, you can add more water and keep the rice warm for 5-10 minutes.
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If your rice is too mushy, it sucks because you’ll have to start over and reduce the amount of water. If we hate to waste food (hello paternal grandmother with dozens of leftovers in the fridge), other options for saving rice might be to turn it into Chinese sausage fried rice, musubi spam or rice. Milk for dessert (especially yum!).
To learn how to make brown rice, you can learn how to cook brown rice in the microwave, brown rice in an Instant Pot, or brown rice in a rice cooker.
The type of rice grain can be substituted in this recipe. You can use short, medium or long grains in the same proportion. If you want more rice, you can use the same ratio. For example, two cups of rice for two cups of water and so on.
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Calories: 225 calories Carbohydrates: 49 grams Protein: 4 grams Fat: 1 gram | Saturated fatty acids: 1 gram | Sodium: 7 mg | Potassium: 71 mg | Fiber: 1 gram | Sugar: 1 gram | Calcium: 20 mg | Iron: 1 mg
My name is Hoi! I share Vietnamese, Filipino, Chinese and many other delicious recipes. I’m here to help, so leave a comment if you have any questions! About me Choosing the right rice cooker for you
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